Type what you have

Ingredients

• ✓ vanilla
• butternut squash
• flour
• sugar
• egg
• milk
• oil
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

By kosher tx cook

Ingredients

• ✓ vanilla
• red cabbage
• jicama
• carrot
• cilantro
• lime ponzu
• sesame oil
• orange juice
• ginger
• walnut
• sugar
• cinnamon

Instructions

1. 1 In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
2. 2 To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

By Kikkoman

Ingredients

• ✓ vanilla
• ✓ vanilla
• sea salt
• powdered sugar
• dark chocolate
• coconut milk
• water
• butter
• powdered sugar
• parchment paper
• butter
• baking powder
• granulated sugar
• egg
• milk
• milk
• sweet rice flour

Instructions

1. 1 In a microwave-safe bowl, whisk together 1/4 cup sweet rice flour and 3 tablespoons milk. Microwave on high for 30 seconds, stir and then cook another 20 to 30 seconds longer or until the dough is cooked through, looks opaque and is bouncy, but not so cooked that it is dry. The mixture should still be moist. Set aside to cool slightly.
2. 2 In the bowl of a stand mixer with the dough hook attached (you can also do this by hand, but a stand mixer makes it much easier), add the remaining 1 3/4 cups sweet rice flour, 1/2 cup milk, egg, granulated sugar, baking powder, butter and vanilla. Add the cooled, cooked rice flour mixture.
3. 3 Knead the dough on low speed until the dough comes together. Increase the speed to medium and knead until the mixture is completely smooth and mixed, about 3 to 5 minutes. The dough will be sticky.
4. 4 Line a baking sheet with Reynolds® Parchment Paper.
5. 5 Sprinkle a clean surface with rice flour and scrape the dough out onto the floured surface. Sprinkle the dough with enough flour to prevent it from sticking. Roll the dough out until is it 1/2 inch thick. Cut out as many doughnuts as you can, using a 3-inch biscuit cutter for the doughnuts and a 1-inch biscuit cutter for the doughnut holes. Place the doughnuts on the prepared baking sheet as you work. Gather any scraps of dough back into a ball and roll the dough out. Cut as many doughnuts as you can and repeat the process, you should get around 10 doughnuts.
6. 6 In a heavy-bottomed pot, heat 3 to 4 inches of oil to 330 degrees F. Do not let the oil go over 350 degrees F - or the doughnut will burn before the insides are fully cooked. Fry the doughnuts in batches for 2 to 3 minutes per side. Drain onto a paper towel lined baking tray. Repeat until all the doughnuts have been fried. Allow to cool slightly before glazing.
7. 7 If dipping the doughnuts in the vanilla glaze first, do so now and let them dry on a cooling rack for 5 minutes before dipping in the chocolate glaze.
8. 8 Vanilla Glaze (optional): In a bowl, whisk together the powdered sugar, butter and vanilla. Add water, 1 tablespoon at a time, until the glaze has reached your desired consistency. Dunk each doughnut in the glaze and allow any excess to drip off. Place the doughnut on a cooling rack and repeat with the remaining doughnuts.
9. 9 Chocolate Glaze: Place the cream in a small sauce pan and bring to a simmer. Remove from the heat and stir in the chocolate until melted and smooth. Add the powdered sugar and vanilla, stirring until smooth. Let cool slightly.
10. 10 Dip or drizzle each doughnut with the glaze. Sprinkle with flaky sea salt. Eat.

By Reynolds KitchensR

Ingredients

• ✓ vanilla
• strawberry
• white sugar

Instructions

1. 1 Hull strawberries and cut them in half.
2. 2 Combine strawberries, sugar, and vanilla (if using) in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture sizzles and juice begins to form.
3. 3 Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from the heat.
4. 4 Transfer 1/3 of the strawberry sauce to a blender. Cover and hold the lid down with a potholder while you puree the mixture.
5. 5 Add pureed mixture back into the remaining sauce and stir until blended.
6. 6 Serve over a slice of cheesecake, ice cream, or you favorite dessert.

By Brad G Reynolds

Ingredients

• ✓ vanilla
• brown sugar
• heavy cream
• butter
• pecan

Instructions

1. 1 In a medium saucepan, combine brown sugar, cream and butter. Stir until dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a 9x9 inch dish. Chill before cutting into squares.

By Sara

Ingredients

• ✓ vanilla
• butter
• brown sugar
• oat
• sesame seed
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 10x15 inch jellyroll pan.
2. 2 Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Remove from heat, and stir in oats, sesame seeds and baking powder until well blended. Press evenly into the prepared pan.
3. 3 Bake for 7 to 10 minutes in the preheated oven, or golden brown. Cool in the pan over a wire rack. Cut into bars.

By Rhiannon

Ingredients

• ✓ vanilla
• applesauce
• brown sugar
• heavy cream
• butter
• salt

Instructions

1. 1 In medium saucepan, heat ingredients over medium heat.
2. 2 Cook until mixture thickens, about 10 minutes.
3. 3 Transfer to a small bowl and let cool 15 minutes before using. Use as dip for fruit, pretzels, or small pieces of angel food cake.

By Mott's

Ingredients

• ✓ vanilla
• butter
• sugar
• egg yolk
• flour
• pecan

Instructions

1. 1 Beat butter and sugar together in a bowl using an electric mixer until creamy. Beat egg yolks into butter mixture and gradually beat flour into butter mixture until dough forms. Beat in vanilla. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten balls slightly and press an indentation into the center of each flattened ball. Fill each indentation with 1 pecan half.
4. 4 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on cookie sheet for 5 minutes and transfer to a wire rack.

By Kim

Ingredients

• ✓ vanilla
• egg white
• sour cream
• white sugar

Instructions

1. 1 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
2. 2 Place mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker and follow the manufacturer's instructions.

By Daphna

Ingredients

• ✓ vanilla
• oat
• water
• white sugar
• cocoa powder
• skim milk

Instructions

1. 1 Combine oats and water in a microwave-safe bowl and cook in the microwave for about 1 1/2 minutes. Stir in sugar, cocoa powder, and vanilla extract. Top off with as much milk as desired.

By amanda09joy

Ingredients

• ✓ vanilla
• cream cheese
• confectioners' sugar
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners' sugar until well blended.
3. 3 Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes.
4. 4 Shape chilled mixture into 1-inch balls.
5. 5 Roll balls into your favorite toppings, if desired. Enjoy!

By Jenny Saunders

Ingredients

• ✓ vanilla
• cranberry
• blueberry
• orange juice
• white sugar
• orange zest

Instructions

1. 1 Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.

By Karen

Ingredients

• ✓ vanilla
• graham cracker
• brown sugar
• cinnamon
• butter
• white sugar
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan.
2. 2 In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
3. 3 Bake in preheated oven for 15 minutes, or until lightly browned.

By EUC

Ingredients

• ✓ vanilla
• peanut butter
• mascarpone cheese
• honey
• salt
• semisweet chocolate chip
• pretzel crisps

Instructions

1. 1 Cream together peanut butter, mascarpone cheese, honey, vanilla and salt until well blended. Stir in chocolate chips.
2. 2 Serve with Snack Factory® Pretzel Crisps® for dipping.

By stormybeach

Ingredients

• ✓ vanilla
• cream cheese
• sour cream
• brown sugar
• milk

Instructions

1. 1 Beat cream cheese in a bowl with an electric mixer on the lowest speed until smooth. Gradually beat in sour cream, beating continually. Beat in brown sugar, milk, and vanilla extract on low speed until blended. Cover dip; chill at least 1 hour before serving.

By chrissy

Ingredients

• ✓ vanilla
• long grain rice
• water
• cinnamon stick
• white sugar

Instructions

1. 1 In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
2. 2 After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
3. 3 Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

By Ivy

Ingredients

• ✓ vanilla
• all-purpose flour
• white sugar
• baking soda
• cocoa
• vegetable oil
• vinegar
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a large bowl, sift together the flour, sugar, baking soda and cocoa. Measure and combine water, oil, vinegar and vanilla. Pour liquid ingredients into flour mixture and beat until smooth. Pour into prepared pan.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By shirleyo

Ingredients

• ✓ vanilla
• white sugar
• cinnamon
• buttermilk biscuit dough
• banana
• pecan
• butter
• brown sugar

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
2. 2 Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan.
3. 3 Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough.
4. 4 Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving.

By Michelle W

Ingredients

• ✓ vanilla
• oreo cookie
• margarine
• cream cheese
• sugar
• sour cream
• egg
• baking chocolate

Instructions

1. 1 Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
2. 2 Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
3. 3 Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
4. 4 Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

By Philadelphia

Ingredients

• ✓ vanilla
• almond flour
• butter
• sucralose sweetener
• maple syrup
• egg
• butter
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
3. 3 Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
4. 4 Bake in the preheated oven until filling is set, about 45 minutes.

By EPar91

Ingredients

• ✓ vanilla
• egg yolk
• sugar
• stevia
• heavy cream
• pumpkin puree
• pumpkin pie spice
• sugar

Instructions

1. 1 Preheat oven to 325 degrees F.
2. 2 In a medium bowl, whisk to combine yolks, sugar, and stevia.
3. 3 In a medium saucepan, bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.
4. 4 Strain mixture through a fine-mesh sieve into a large measuring cup.
5. 5 Divide mixture between six 6-ounce ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.
6. 6 Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.
7. 7 Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.

By In The Raw

Ingredients

• ✓ vanilla
• whipping cream
• milk
• white chocolate chip
• whipped cream
• candy cane

Instructions

1. 1 Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2. 2 Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

By Diana S

Ingredients

• ✓ vanilla
• white sugar
• butter
• butter
• cream cheese
• salt
• egg
• all-purpose flour
• strawberry
• vanilla sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
2. 2 Beat sugar, 1 cup plus 2 teaspoon butter, and cream cheese in a mixing bowl until light and fluffy, about 3 minutes. Mix in vanilla and salt until well combined. Add eggs, one at a time, beating thoroughly after each addition.
3. 3 Gradually add flour, one cup at a time, beating until just incorporated. Fold in muddled strawberries. Pour batter into the prepared pan, then lightly sprinkle vanilla sugar over top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
5. 5 Remove from the oven and set on a wire rack to cool for 5 to 10 minutes. Invert carefully onto a serving plate or cooling rack and let cool completely.

By Ashley Steele

Ingredients

• ✓ vanilla
• brown sugar
• cinnamon
• cream cheese
• plain yogurt
• apple
• walnut
• cranberry
• walnut

Instructions

1. 1 Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
2. 2 Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
3. 3 Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.

By Shana

Ingredients

• ✓ vanilla
• oat
• coconut
• peanut
• raisin
• white sugar
• milk
• butter
• cocoa powder

Instructions

1. 1 Mix the oats, coconut, peanuts, and raisins together in a large bowl.
2. 2 Stir the sugar, milk, butter, and cocoa powder together in a saucepan and bring to a boil; boil for 1 minute and immediately remove from heat. Stir the vanilla into the cocoa mixture; pour over the oat mixture and stir to coat. Scoop heaping tablespoonfuls of the mixture and drop into haystack-like piles onto waxed paper; allow to cool completely before serving.

By Dutchlove

Ingredients

• ✓ vanilla
• graham cracker crumbs
• pecan
• butter
• cream cheese
• sugar
• sour cream
• egg
• caramel ice cream topping

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
3. 3 Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. 4 Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ vanilla
• butter
• brown sugar
• granulated sugar
• egg
• all-purpose flour
• baking soda
• cinnamon
• salt
• oat
• raisin

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.
3. 3 Add combined flour, baking soda, cinnamon and salt; mix well.
4. 4 Add oats and raisins; mix well.
5. 5 Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
6. 6 Bake 8 to 10 minutes or until light golden brown.
7. 7 Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

By Quaker

Ingredients

• ✓ vanilla
• sugar cookie
• cream cheese
• sugar
• kiwi
• strawberry
• blueberry
• mandarin orange
• apricot preserves
• water

Instructions

1. 1 Heat oven to 375 degrees F.
2. 2 Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
3. 3 Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
4. 4 Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

By Philadelphia

Ingredients

• ✓ vanilla
• white sugar
• cocoa
• all-purpose flour
• milk
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sugar, cocoa, and flour in a medium bowl until no lumps remain.
3. 3 Pour in milk and whisk until well combined.
4. 4 Transfer mixture to a saucepan; cook and stir over medium heat until it thickens to a gravy consistency, 7 to 10 minutes.
5. 5 Remove from heat; stir in butter and vanilla.
6. 6 Serve warm.

By April Yeager

Ingredients

• ✓ vanilla
• whole wheat flour
• steel cut oat
• brown sugar
• flax seed
• chia seed
• dandelion blossom
• lavender flower
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper.
2. 2 Combine flour, oats, brown sugar, flax, chia seeds, and dandelion petals in a bowl. Crush lavender flowers with fingers; add to flour mixture. Stir in vanilla extract and enough water to create a moist dough that holds together when squeezed. Portion dough into 6 cookies and arrange on prepared baking sheet.
3. 3 Bake in preheated oven until cookies are dry and fragrant, about 10 minutes. Allow to cool before removing from baking sheet.

By Danielle Monique Cade